SPICED CHEESE FONDUE

1 lb shredded eatjarlsberg or aged swiss cheese
1 tbsp cornstarch
1/2 tsp each dry mustard, ground coriander and caraway seeds
1/8 tsp salt
2 cups dry white wine
3 tbsp kirsch or lemon juice, optional
1 small clove garlic
1 clove or 1/4 tsp nutmeg
Bread cubes
Broccoli and cauliflowerets, zucchini strips or slices, optional

In a large bowl, place cheese, cornstarch, mustard, coriander, caraway seeds and salt. Toss; set aside.

In a heavy pot, heat wine, kirsch, if used, garlic and clove. Simmer 2 minutes. Remove from heat.

To the pot, add cheese mixture, stirring briskly until evenly blended. Return to heat. Cook until thickened. Do not boil. Remove garlic and clove, if used.

Pour into heat safe container. Keep warm over candle warmer or alcohol burner.

Serve alongside bread cubes or crisp vegetables for dipping.

Good served with a tossed green salad and chilled white wine, if desired.

TIP:
TO get a head start on preparation, you can have cheese and spice mixture combined and the wine measured in pan with garlic and clove several hours ahead of time. This recipe will make 6 to 8 appetizer servings.